I’m not a “baker” – I’m a “burner”… I can’t bake anything if it’s a dessert or something that needs exact precise measurements. I can follow directions; I just can’t not burn anything.
Which is why these are perfect – they never burn. The ingredients keep them moist. They’re keto. And they’re easy.
PLS SEE BELOW:
NOTE: Oddly, a chemical reaction can occur between the sunflower seed butter and the baking soda causing a green color when the dough has finished baking and has cooled. Should this be an issue for you (this does not affect taste and is harmless), sub with peanut butter, hazelnut butter or almond butter.
You Will Need:
- Almond Flour
- Almond Milk (I used unsweetened chocolate almond milk)
- Baking Soda
- Sugar Free Chocolate Chips (Lily’s has the best)
- Coconut Oil (optional: if you’re watching your sat fat limit for the day opt for olive oil instead)
- Vanilla Extract
- 3 Large Eggs
- Monkfruit Sweetener
- No Sugar Added Sunflower Butter (PLS SEE ABOVE ALTERNATE SUGGESTIONS)
- Muffin Tins / Loaf Tins
- Unsalted Butter (can use Olive Oil if you don’t want butter)
- Non-Stick Spray (optional)
In a large bowl place your ingredients (or put all ingredients in a stand mixer bowl):
1/2 Cup of Chocolate Chips (sugar free, any type of chocolate: dark, semi-sweet, milk (my favorite) or white)
2 1/2 Cups of Almond Flour
1/2 tsp of Baking Soda
1/3 Cup of Unsweetened Chocolate Almond Milk (or Vanilla – you’ll need to add more choc chips)
1/3 Cup Coconut Oil (melt in microwave for best measurement)
1 1/2 tbsps of Monkfruit Sweetener
1 tsp Vanilla Extract (depends on your liking)
2 tbsp of No Sugar Added Sunflower Butter
2 tbsp of Unsalted Butter (softened or melted in microwave – butter is preferred but can sub with Olive Oil if you don’t have butter)
3 Large Eggs (or 2 extra large)
Blend all together.
Preheat the oven to 350. Grease your pans with either some butter, coconut oil or non-stick cooking spray (I sometimes just use olive oil and rub it along the inside of the pans – I honestly prefer this method… Pls try it!). Pour your mixture into the pans (top with more chocolate chips if you’d like) and cook for 40 minutes. If the knife or toothpick comes out clean and the tops are a bit browned, they’re done. If the knife or toothpick does not come out clean, leave in for an additional 5-10 minutes.
Remove from the oven and cool – I removed the loaves from the pans entirely (not required) and let cool on my cake stand.
They will stay warm for quite some time – you can slice into them after about 5 or so minutes if you had to (or attack them right away like my husband does). If you want to wait till later in the day, just warm them up for a small amount of time in your microwave.
Serve warm plain or with a little tab of butter. Serve reheated with butter or… with coffee / tea.
The chrome and marble cake stand is from White’s Mercantile. The marble chain link is from cb2.